Potato chips are amazing, yes.  However, they’re also terribly bad for us.  Soooo, this tasty, healthy alternative will have you leaving those old chips in the dust.  I have been making kale chips for about a month now, and they are so easy and delish!  Here’s a great recipe from a really cool gal @ www.glutenfreegirl.com

Baked Kale Chips

1/2 teaspoon kosher salt, 1/4 teaspoon smoked paprika,
1/4 teaspoon granulated garlic, 
3 large handfuls kale torn into shreds,
1 to 2 tablespoons extra-virgin olive oil

Preparing to bake. Preheat the oven to 350°. Line a baking sheet with aluminum foil. Combine the salt, smoked paprika, and garlic in a small bowl.

Wash the kale. Rinse the kale leaves, then put them in a salad spinner and spin until the green becomes a blur. Round and round, spinning and spinning — let the kale dry. After it comes out, dry it even more with paper towels. Those leaves should be bone dry.

Oiling the kale. Put the kale leaves in a large bowl. Drizzle over 1 tablespoon of the olive oil. Massage the oil into the leaves. You might need more. You might have larger hands than I do. Use your judgment.  Bake the chips. Arrange the kale chips onto the sheet try and slide it into the oven. Bake until the leaves are crisp to the touch but still a dark green. (When they turn brown, they turn bitter.) Check at the 12-minute mark, to be sure.  Remove them from the oven. Sprinkle with the garlic smoked paprika salt. Let them cool a bit. Eat.

This dish is shockingly easy to prepare…as in after you had a really late night and are suffering from a slight hangover, you can still make it! It tastes phenomenal – buttery, fluffy, eggy with a tinge of browned crustiness.  And boys, your lady will be impressed if you serve this up in bed!

3 tbs butter
2 eggs, beaten
½ cup flour
½ cup milk
1 tsp sugar
¼ tsp salt
a pinch of ground nutmeg if you’ve got
For garnish: juice of 1 lemon & powdered sugar or maple syrup

1. Preheat oven to 425
2. Put the butter in a 9-10” pie plate or ovenproof skillet. Place in oven, then remove once butter is melted.
3. Mix the remaining ingredients together with a whisk and pour into the hot skillet.  Immediately return it to the oven and bake for 18-20 minutes till puffy and evenly browned on the outside.
4. Remove. Sprinkly with the lemon juice and powdered sugar. Slice & serve immediately.

Yumma Yumma!

Tasty Thai Chicken Soup

1 qt reduced-sodium chicken broth
2 cups shredded rotisserie chicken
1 cup cooked rice
½ tsp kosher salt
2 tbsp minced fresh ginger
1/3 cup veggie oil
2 large garlic cloves, thinly sliced
1 large shallot, thinly sliced
1 tbsp flour
½ cup cilantro
½ cup Thai basil leaves
1 red jalepeno, halved & sliced

1. Put broth in a large pot and bring to a simmer. Add chicken, rice, salt and ginger; simmer 15 mins.
2. Heat oil in a small saucepan over high heat. Fry garlic, turning constantly until golden brown (about 2 mins). Transfer to paper towel to drain.
3. Put shallots in a small bowl and toss with flour to coat and break into rings. Fry shallots in same oil. Drain on towels.
4. Ladle soup into bowls. Tope each with herbs, sprinkles of fried garlic, a few slivers of fried shallot, and a few slices of jalepeno.

YUM!

These little treats will make you happy when the sun is hiding out for days or the rain seems like it’s never gonna end.  These aren’t cupcakes, rather mini chocolate cakes.  They are rich, have a fudge-like consistency, and will put a smile on your face for sure. Guaranteed.  Makes about 18 mini cakes.

For Cake:
6 eggs, room temperature
1/2 cup granulated sugar
10 oz (about 2 cups) semi-sweet chocolate
5 ounces butter

For frosting:

2 sticks butter, softened
2 cups confectioner’s sugar
1 T milk
2 tsp vanilla extract
two drops of desired food coloring

Preheat the oven to 350. Melt the chocolate and the butter together over very low heat. While that’s melting, whip the eggs in a stand mixer at high speed. When they start to become thick and pale, add the sugar slowly. Continue whipping on high until the mixture is thick, pale and ribbony.  Slowly pour the melted chocolate into the egg and sugar mixture while gently folding with a spatula. Be careful not to stir, only fold, because that will cause the batter to lose its air. Pour batter into muffin tins that have been thoroughly buttered and floured (not sprayed). Bake for twenty five minutes and let cool in the tins for another ten before running a knife around the outside of the cake and gently popping them out. While the cakes are cooling, make the frosting. Beat the softened butter and add the sugar. Beat together until combined, and then add the milk and extract. Continue beating on high until the frosting is thick and light.

Sprinkles are optional, but highly recommended.